Porcini Risotto

Grilled Seabass with Porcini Risotto

on | 3 min read

Porcini Mushroom

Serves: 4

Prep Time: 10 minutes

Cook Time: 45 minutes


4 seabass fillets

1 ½ litres vegetable stock

1 large onion, finely diced

2 garlic cloves, finely chopped

2 celery stalks, finely diced

90g parmesan, finely grated

4 tbsp olive oil

30g unsalted butter

300g arborio risotto rice

400ml dry white wine

150g dried porcini mushrooms, rehydrated and liquor reserved

100g fresh wild mushrooms

2 tbsp chives, chopped


  • 1.Heat the olive oil in a heavy-bottomed pan on a medium heat. Add in the onion, celery and garlic and stir until softened but not coloured.
  • 2.Turn up the heat and add the arborio rice. Stir well until the rice looks slightly translucent. Pour in the white wine and continue to mix.
  • 3.Once the rice has absorbed the wine, ladle in the vegetable stock with a generous pinch of salt. After each ladle of stock, stir well until it has absorbed before adding the next. This should take around 20 minutes.
  • 4.Once the rice is al dente, add the porcini mushroom liquor and stir until fully absorbed. Then remove from the heat, stir in the butter and parmesan and cover.
  • 5.In another frying pan, heat a generous drizzle of olive oil on a medium to high heat and cook the porcini and wild mushrooms until golden. Then add into the risotto and stir through.
  • 6.Add a little more oil to the pan and place in the seabass fillets. Fry on a medium heat for 5 minutes. Then transfer to the grill for a further 4 minutes until firm to the touch.
  • 7.Divide the risotto into four portions and place a seabass fillet on top of each one. Sprinkle over the chopped chives to finish.